Glace Cherries
Ingredients
Directions
Prepare
Spread the cherries on a large, flat dish.
Make the syrup
Make a syrup by boiling sugar and water until it ropes from the spoon, without stirring.
Pour the syrup over the cherries.
Dry and store
Once the syrup is almost cold, remove the cherries one by one with a teaspoon and place them on a dish to dry in the open air.
Store the dried cherries in a dry, cool place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit that absorbs the syrup and holds its shape as it is candied.
- Sugar
- Sweetens the fruit and, concentrated in the syrup, helps preserve it.
The step that matters
Boiling the syrup to the rope stage. The syrup must reach the point where it forms a thread that ropes from the spoon, so enough sugar is concentrated to preserve the fruit. Stirring while it boils can trigger sugar crystals, so it is left undisturbed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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